When the aroma of simmering bacon and creamy chowder fills the air, it feels like a warm hug on a chilly day. This Five Star New England Clam Chowder is a heartwarming dish that takes about 45 minutes to prepare and cook. The combination of tender clams, rich cream, and flavorful bacon creates a comforting experience that works wonders for any gathering or family dinner.
This recipe is perfect for seafood lovers and those seeking a hearty meal. It’s ideal for chilly evenings or special occasions with friends and family. Plus, this chowder can be made ahead of time; simply store it in the fridge for up to two days.
Why You’ll Love This Recipe
- The creamy texture pairs perfectly with the salty, crispy bacon.
- It’s quick to prepare, making it great for weeknight dinners.
- Fresh clams provide an authentic New England flavor.
- The optional oyster crackers add a delightful crunch.
What You’ll Need
Gather these ingredients to make this delicious chowder:
For the Base
- 4 strips no nitrate bacon
- 2 tablespoons unsalted butter
- 2 stalks celery, diced very small
- 1/2 cup onion, diced very small
- 1 clove garlic, minced
For the Thickening
- 3 tablespoons flour
For the Soup
- 2 cups potatoes, diced in small cubes (Russet)
- 2 (10 oz.) cans of clams (drain the juice and reserve for soup)
- 1/2 cup chicken broth
- 2 cups cream (either all half and half or 1 cup whole milk and 1 cup heavy cream)
- 3 drops Tabasco sauce
- 1/4 tsp white pepper
- 1/4 tsp thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1 tsp sea salt
- Freshly ground black pepper, to taste
For Serving
- Optional: oyster crackers
Note: Use chicken stock as an alternative to chicken broth.
Substitutions & Swaps
- Turkey bacon for a healthier option
- Heavy cream for a richer chowder
- Fresh herbs instead of dried thyme
- Yukon gold potatoes for a buttery flavor
How to Make It
Here’s a step-by-step guide to making your chowder:
Cook Bacon
In a large saucepan or stockpot, cook the bacon until crispy. Remove the bacon and drain the grease, but do not wipe the pan clean. Crumble the bacon and set aside.
Sauté Vegetables
Add 2 tablespoons of butter to the pan, then include the onions and celery. Season with salt and pepper, cooking for approximately 4 minutes until they’re translucent. Add the garlic and cook for one minute more.
Make the Roux
Sprinkle the flour throughout the pan and stir to combine, creating a roux for thickening.
Add Liquids
Slowly whisk in 1/4 of the chicken broth to the roux. Then, add the remaining broth along with the reserved clam juice (without the clams), Tabasco sauce, white pepper, thyme, and bay leaf. Give it a good stir and bring the soup to a boil.
Cook Potatoes
Add the diced potatoes and reduce the heat to low. The starch from the potatoes and flour will continue to thicken the soup. Cook until the potatoes are tender, roughly 15 minutes, and check regularly to avoid overcooking.
Incorporate Clams and Cream
Stir in the clams, crumbled bacon, and cream (or half and half). Heat the chowder through, but do not allow it to boil. The soup should now be nice and thick; if too thick, add more stock or milk.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, cream-based soups do not freeze well.
Reheat: Gently on the stove over low heat for 10-15 minutes.
Tips for Best Results
- Use freshly shucked clams for the best flavor.
- Ensure not to overcook the potatoes; they should remain tender.
- Adjust seasoning to your personal preference before serving.
- Consider using a slow cooker for easy preparation.
Serving Suggestions
- Serve with crusty bread for dipping.
- Pair with a light salad for a balanced meal.
- Offer oyster crackers on the side for an added crunch.
